Greek spinach pie

Not without reason Greek pies are becoming more and more popular. They’re not only delicious and rich in taste but they are also easy to make.  Amongst the most popular ones is the cheese pie, which we had presented in a previous post, and of course equally popular is  the famous spinach pie, a classic Greek favorite.


Greek spinach pie

Recipe makes one 20×20 cm pan


1 kilo spinach, rinsed and chopped

¼ cup esti olive oil

1 large onion, chopped

10  green onions, chopped

¼  cup chopped fresh parsley

¼ cup chopped fresh dill

2 eggs, lightly beaten

½  cup mizíthra cheese (or ricotta)

2 cups crumbled feta cheese

A packet  phyllo dough

½  cup olive oil

Preheat oven to 180 C. Lightly oil the baking pan.

Heat ¼ cup olive oil in a large skillet over medium heat. Sauté the onion and the green onions, until soft and lightly browned. Add  spinach, dill and parsley, stir and continue to sauté until  the spinach softens, about 4-5 minutes. Remove from heat and set aside to cool.

In a medium bowl, mix together eggs, feta and mizíthra cheese. Stir in the spinach mixture. Lay 1 sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with have of the sheets. The sheets will overlap the pan. Spread the spinach and cheese mixture into the  pan and fold  the overhanging dough over the filling. Brush with oil, then layer the remaining sheets of phyllo dough, brushing each one with oil. Fold the overhanging dough into the pan to seal the filling. Spread the remaining oil over the pie.

Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

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